STUFFED BELL PEPPERS

Ingredients:

For the Stuffed Peppers:

• 4 large bell peppers (red, yellow, or green)
• 1 lb ground beef (or ground turkey, chicken, or a vegetarian substitute like quinoa or lentils)
• 1 cup cooked rice (white, brown, or wild rice)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes (drained)
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin (optional)
• 1/2 teaspoon chili powder (optional)
• Salt and pepper to taste
• 1 cup shredded cheese (cheddar, mozzarella, or a mix)
• 1 tablespoon olive oil (for sautéing)

For Topping (optional):

• Fresh parsley or cilantro, chopped (for garnish)
• Extra shredded cheese for melting on top

Instructions:

1. Prepare the Bell Peppers:

• Preheat your oven to 375°F (190°C).
• Cut the tops off the bell peppers and remove the seeds and membranes. If needed, trim the bottoms slightly so the peppers stand upright in a baking dish.
• Place the peppers in a baking dish, cut side up. Set aside.

2. Prepare the Filling:

• In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened.
• Add the garlic and cook for another minute, stirring frequently.
• Add the ground meat (beef, turkey, or your chosen substitute) and cook, breaking it apart with a spoon, until it’s browned and fully cooked (about 6-8 minutes).
• Stir in the cooked rice, diced tomatoes, oregano, cumin, chili powder, salt, and pepper. Cook for 2-3 minutes, allowing the flavors to combine. Taste and adjust the seasoning if needed.
• Remove from heat and let the filling cool for a couple of minutes.

3. Stuff the Peppers:

• Spoon the filling into each bell pepper, packing it in tightly. You may have some leftover filling, depending on the size of your peppers.
• If you like, top each stuffed pepper with a sprinkle of shredded cheese.

4. Bake the Stuffed Peppers:

• Cover the baking dish loosely with aluminum foil.
• Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the filling is heated through.
• For an extra cheesy topping, remove the foil in the last 5 minutes of baking and sprinkle additional cheese on top of each pepper. Bake for another 5 minutes, or until the cheese is melted and bubbly.

5. Serve:

• Garnish the stuffed peppers with freshly chopped parsley or cilantro, if desired.
• Serve hot with a side salad, roasted vegetables, or some crusty bread.

Tips:

• You can substitute the ground meat with beans, lentils, or quinoa for a vegetarian version.
• If you prefer a spicier filling, add some chopped jalapeños or a pinch of red pepper flakes.
• You can make the stuffed peppers ahead of time by assembling them, covering them, and storing them in the fridge for up to 24 hours before baking.
• You can also freeze unbaked stuffed peppers. After assembling, wrap them tightly in plastic wrap and foil, and store in the freezer. To bake, let them thaw overnight in the fridge and bake as directed.

Enjoy:

These Stuffed Bell Peppers are savory, filling, and packed with flavor. The tender peppers paired with the seasoned filling make for a satisfying meal that can easily be customized to suit your taste preferences. Enjoy them as a comforting weeknight dinner or a special family meal!